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Crispy Garden Vegetable Patties

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Ingredients

Adjust Servings:
5 large potatoes boiled
2 - 3 slices bread
1 cup green peas
3/4 cup grated carrot
3/4 cup grated cabbage
2 tablespoons gram flour (or all purpose flour)
1/2 cup breadcrumbs
1 tablespoon oil plus oil for deep frying as needed
1 teaspoon crushed mild green chili

Nutritional information

105
Calories
9 g
Calories From Fat
1.1 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
222.3 mg
Sodium
21.3 g
Carbs
2.8 g
Dietary Fiber
1.8 g
Sugars
3 g
Protein
2289g
Serving Size

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Crispy Garden Vegetable Patties

Features:
    Cuisine:

    these were very simple and very tasty! i too used coriander powder and i also doubled the garam masala. i made these as a little snack the other day and we ate them just as is. a very nice snack. thanks kusum.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Vegetable Cutlets,These delicious hors d’oeuvres can be served anytime. You may prepare the patties in advance and refrigerate without cooking. Fry them when ready to eat. They can be reheated in the microwave oven (1 to 2 minutes) or in the conventional oven (10 minutes at 400 degrees F) or in a skillet. You can modify the vegetables and spices as desired. (From the cookbook ‘Recipes with a Spice – Indian Cuisine for Balanced Nutrition’ by Kusum Gupta),these were very simple and very tasty! i too used coriander powder and i also doubled the garam masala. i made these as a little snack the other day and we ate them just as is. a very nice snack. thanks kusum.,kusum, these are magnificent!!!! I did everything as stated, except used corriander powder too, instead of chopped corriander, as my fresh coriander was no good 🙁 I fried them in only a small amount of safflower oil until golden brown on both sides. They were absolutely delicious. THis is definitely a keeper!!! Im having so much fun making your recipes kusum!!!


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    Steps

    1
    Done

    Mash the Potatoes Along With the Bread Slices.

    2
    Done

    (it Is Better to Mash Potatoes While They Are Still Hot.) Add All the Seasonings.

    3
    Done

    Saut the Green Peas, Carrots, and Cabbage in 1 Tablespoon Oil; Cook Until Tender and Dry; Mix With the Potato Mash and Make Like a Hard Dough.

    4
    Done

    Make a Thin Mixture of Gram Flour (or All-Purpose Flour) by Adding About 1/3 Cup Water.

    5
    Done

    Take Small Balls of the Potato Vegetable Mixture on Palm of Your Hand and Make Into Oval or Round Patties.

    6
    Done

    Wet the Patties in the Flour Solution, Roll in the Bread Crumbs, and Deep Fry at High Heat (cutlets Tend to Break on Low Heat) Until Golden Brown on All Sides.

    7
    Done

    Drain the Cutlets on Paper Towels.

    8
    Done

    Serve Hot With'mint Coriander Chutney' or Ketchup.

    9
    Done

    Healthy Alternative: Instead of Deep Frying, Brown the Cutlets in a Wide Skillet on Low to Medium Heat, Using a Teaspoon of Oil on Both Sides.

    10
    Done

    or Arrange the Patties on a Well Greased Cookie Sheet; Bake in the Pre Heated Oven at 375 to 400f For 20 Minutes.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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